Your salmon needs 8 to 10 minutes on a hot grill. That’s the short answer. The real skill lies in understanding when those minutes stretch to 12 or shrink to 6, and how to tell when your fish has crossed from translucent to perfectly cooked without a thermometer in sight. Let me walk you through the timing, the technique, and the small details that make the difference between dry fish and that tender, flaky texture we’re all after.
The Quick Answer: Timing for Perfect Grilled Salmon
For a standard salmon fillet about 1 inch thick, you’re looking at 6 to 8 minutes skin-side down, then 2 to 4 minutes on the flesh side. That’s 8 to 12 minutes total cooking time at medium-high heat.
The first side does most of the work. The skin acts as a shield, protecting the delicate flesh while the heat builds from below. By the time you flip, the salmon is nearly done, needing just a quick sear on top to finish.
But here’s where experience trumps timers: your grill’s actual temperature, the fish’s starting temperature, and especially the thickness of your fillet will shift those numbers. A thick Alaskan king salmon steak demands more time than a thin tail piece.
Why Thickness Changes Everything
Thickness is your real timing guide. Hold your fillet at eye level and look at the thickest part. That measurement tells you more than any recipe.
A standard center-cut fillet measuring about 1 inch thick cooks in 8 to 10 minutes total. A thick steak at 1.5 inches needs 12 to 15 minutes, sometimes more. Those thin tail pieces that taper down? They’ll be done in 6 to 8 minutes, and you need to watch them closely.
The simple finger test works beautifully here. Press gently on the raw fillet. It should feel firm but give slightly under pressure. That springiness tells you how the heat will travel through the flesh. Thicker, denser pieces take longer. Thinner, more delicate sections cook fast and can cross into dry territory before you notice.
Set Your Barbecue to the Right Heat
Your grill should sit between 450°F and 500°F when the salmon goes on. That’s solidly in medium-high territory, hot enough to sear the skin quickly and create those crispy edges without the fish spending so long over heat that it dries out.
High heat serves another purpose: it prevents sticking. When the grill is properly hot, the proteins on the salmon’s surface sear and release naturally from the grates. Put fish on a lukewarm grill and it glues itself down, tearing when you try to flip.
For gas grills, preheat for 10 to 15 minutes with the lid closed. For charcoal, wait until the coals glow orange with a light coating of ash, then spread them evenly. You should be able to hold your hand an inch above the grates for only 3 to 4 seconds before the heat becomes uncomfortable. That’s your sign the temperature is right.
The Skin-Side Down Technique
Start your salmon skin-side down and leave it that way for 80% of the cooking time. This isn’t about tradition. It’s about physics and moisture.
The skin creates a protective layer between the intense heat and the delicate flesh. While the underside crisps and browns, the top side gently cooks through from residual heat and steam. The result is fish that stays moist all the way through instead of developing that dried-out, chalky texture on the surface.
Skin-on salmon also holds together better. The skin acts like a natural binder, keeping the fillet intact when you flip it and when you slide it off the grill. Skinless fillets have a tendency to break apart, leaving pieces stuck to the grates.
You’ll know it’s time to flip when you see a thin band of opaque, cooked flesh forming along the bottom edge, visible from the side. The skin should have crisped enough that it releases cleanly from the grates. If it sticks when you try to lift, give it another minute.
Three Ways to Know Your Salmon Is Done
Forget timers. Your eyes, fingers, and optionally a thermometer will tell you everything.
Temperature is the most precise method. Slide an instant-read thermometer into the thickest part of the fillet. At 125°F to 130°F, your salmon is medium with a slightly translucent center, moist and tender. At 145°F, it’s fully cooked through, meeting FDA guidelines, though some find this temperature a touch dry for their taste.
Visual cues work almost as well. The flesh should turn from translucent to opaque pink, and you’ll see the layers beginning to separate slightly. A little translucency in the very center is fine if you prefer your salmon medium. Insert a knife tip into the thickest part and peek inside. If it’s starting to flake but still looks slightly glossy in the middle, it’s ready.
The touch test is your backup. Press gently on the flesh with your finger. Raw salmon feels soft and gives easily. Cooked salmon feels firm with just a bit of spring. Overcooked salmon feels stiff and unyielding, like pressing on a hard-boiled egg.
Remember that salmon continues cooking after you pull it from the grill. The residual heat in the fish, called carryover cooking, will raise the internal temperature by another 5°F during resting. Pull your salmon a few degrees before your target, and it will coast to perfection.
The Two Biggest Mistakes to Avoid
Flipping too early tears your fish apart and leaves half of it stuck to the grill. Salmon releases naturally when the proteins have seared and formed a crust. Before that moment, it’s glued down. Wait for the visual cues: crispy skin, opaque band forming on the bottom, and a clean release when you gently lift one corner with a spatula.
Overcooking is the other killer. Salmon goes from perfect to dry in about 60 seconds. The moment your fish feels very firm to the touch or the flesh looks completely opaque and chalky, you’ve gone too far. Watch closely during the final minutes, and when in doubt, pull it off early. You can always put it back on. You can’t undo dryness.
Quick Tips for Foolproof Results
Bring your salmon to room temperature before it hits the grill. Take it out of the refrigerator 15 to 20 minutes early. Cold fish straight from the fridge cooks unevenly, with a seared exterior and cold, undercooked center.
Pat the fish completely dry with paper towels. Surface moisture creates steam instead of a sear, and it prevents that golden, crispy skin we’re after. A dry surface also reduces sticking.
Oil your grill grates generously, not just the fish. Brush the hot grates with a high-smoke-point oil like vegetable or grapeseed right before the salmon goes on. This creates a non-stick surface and helps with easy flipping.
Flip only once. Multiple flips increase the chances of the fish breaking apart. One confident flip is all you need.
Let the salmon rest for 2 to 3 minutes after you take it off the heat. This brief rest allows the juices to redistribute through the flesh. Cut into it immediately and those juices run out onto the plate instead of staying in the fish.
Your salmon is ready when the edges have a light char, the flesh is firm with a slight give, and a peek inside reveals opaque pink with perhaps a hint of translucency in the center. The skin should peel away easily if you prefer to remove it, though crispy grilled salmon skin is its own reward. Trust the timing, watch for the cues, and your fish will come off the grill perfect every time.
